Thai Green Prawn Curry Recipe

Serves/Makes: 4 – 6

Ingredients:

• 2 pounds green prawns (uncooked), peeled and deveined, tails in tact
• 1 tablespoon oil
• 2 tablespoons fish sauce
• 1 inch piece of fresh galangal*, thinly sliced
• 4 makrut (kaffir) lime leaves
• 1 can (15-16 ounces) coconut cream
• Sliced Red fresh chillies for garnish (optional)
• Coriander (cilantro) leaves, for garnish
• Curry Paste:
• 1 small onion, roughly chopped
• 3 garlic cloves
• 4 dried red chilies
• 4 whole black peppercorns
• 2 tablespoons chopped lemon grass white part only
• 1 tablespoon chopped coriander (cilantro) root
• 2 teaspoons grated lime zest
• 2 teaspoons cumin seeds
• 1 teaspoon sweet paprika
• 1 teaspoon ground coriander
• 2 tablespoons oil

How to cook Thai Green Prawn Curry:

• To make the curry paste, put all the ingredients and 1 teaspoon salt in a small food processor. Whiz until the mixture forms a smooth paste.
• Heat the oil in a pan. Add half the curry paste and stir over low heat for 30 seconds. Add the fish sauce, galangal, lime leaves and coconut cream to the pan, and stir until well combined.
• Add the prawns to the pan and simmer, uncovered, for 10 minutes, or until the prawns are cooked and the sauce has thickened slightly. Sprinkle with chili and coriander leaves and serve with steamed rice.

Note:
The Thai name for Green Prawn Curry recipe is Goong Pad Pong Garee.

Comments:
*Galangal or galanga (Thai ka) – like other members of the ginger family used in Thai cooking, galangal’s pungent spiciness freshens the taste of seafood, making it a valued herb in seafood salads and soups.

This recipe for Thai Green Prawn Curry serves/makes: 4 – 6

The Thai Green Prawn Curry (Goong Pad Pong Garee) recipe is adopted from The Fish Food by Zoe Harpham.

Main Ingredient: Shrimp
Preparation Method: Poached/Simmered 
Cuisine: Thai